Chef Alexandra Raij of New York City’s El Quinto Pino named this elegant cocktail in honor of the Virgin of Montserrat, Catalonia’s patron saint. Casa Mariol’s fragrant, assertively spicy Vermut Negre blends beautifully with Aperol and Cava — and the surprising combo of an olive and a brandied kumquat (yes, you can eat the whole thing) makes for a memorably savory garnish.

Ingredients

  • 1 ½oz. Casa Mariol Vermut Negre
  • 1 ½oz. Aperol
  • Cava
  • 1brandy-cured kumquat (See note)
  • 1green manzanilla olive

Preparation

  1. Shake vermouth and Aperol with ice. Strain into a coupe. Top with cava. Garnish with one brandy-soaked kumquat and a manzanilla olive, impaled on one pick.
  • *Soak kumquats in enough brandy to cover by at least an inch for a week.

2 minutes

Dining and Cooking